CN107646976A - Whey protein product and preparation method thereof - Google Patents
Whey protein product and preparation method thereof Download PDFInfo
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- CN107646976A CN107646976A CN201710867198.7A CN201710867198A CN107646976A CN 107646976 A CN107646976 A CN 107646976A CN 201710867198 A CN201710867198 A CN 201710867198A CN 107646976 A CN107646976 A CN 107646976A
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- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 78
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 77
- 235000021119 whey protein Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 238000002360 preparation method Methods 0.000 title abstract description 11
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 40
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 40
- 239000005018 casein Substances 0.000 claims abstract description 31
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000021240 caseins Nutrition 0.000 claims abstract description 31
- 239000000047 product Substances 0.000 claims description 135
- 230000014759 maintenance of location Effects 0.000 claims description 52
- 238000000108 ultra-filtration Methods 0.000 claims description 51
- 238000001471 micro-filtration Methods 0.000 claims description 48
- 210000000481 breast Anatomy 0.000 claims description 44
- 238000001728 nano-filtration Methods 0.000 claims description 39
- 238000000034 method Methods 0.000 claims description 33
- 235000013336 milk Nutrition 0.000 claims description 30
- 210000004080 milk Anatomy 0.000 claims description 30
- 239000008267 milk Substances 0.000 claims description 29
- 239000005862 Whey Substances 0.000 claims description 19
- 235000018102 proteins Nutrition 0.000 claims description 16
- 102000004169 proteins and genes Human genes 0.000 claims description 16
- 108090000623 proteins and genes Proteins 0.000 claims description 16
- 235000013361 beverage Nutrition 0.000 claims description 13
- 238000001764 infiltration Methods 0.000 claims description 13
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 13
- 239000011707 mineral Substances 0.000 claims description 13
- 235000020183 skimmed milk Nutrition 0.000 claims description 12
- 235000013365 dairy product Nutrition 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 11
- 235000016709 nutrition Nutrition 0.000 claims description 10
- 239000007858 starting material Substances 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 9
- 230000035764 nutrition Effects 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 235000013618 yogurt Nutrition 0.000 claims description 6
- HEFNNWSXXWATRW-UHFFFAOYSA-N Ibuprofen Chemical compound CC(C)CC1=CC=C(C(C)C(O)=O)C=C1 HEFNNWSXXWATRW-UHFFFAOYSA-N 0.000 claims description 5
- 229940126534 drug product Drugs 0.000 claims description 5
- 239000000825 pharmaceutical preparation Substances 0.000 claims description 5
- 235000013402 health food Nutrition 0.000 claims description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 235000015872 dietary supplement Nutrition 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims description 3
- 235000012041 food component Nutrition 0.000 claims description 3
- 239000005417 food ingredient Substances 0.000 claims description 3
- 235000015141 kefir Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000020167 acidified milk Nutrition 0.000 claims description 2
- 235000014121 butter Nutrition 0.000 claims description 2
- 235000015142 cultured sour cream Nutrition 0.000 claims description 2
- 239000003814 drug Substances 0.000 claims description 2
- 235000013376 functional food Nutrition 0.000 claims description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 2
- 235000015139 viili Nutrition 0.000 claims description 2
- 230000002349 favourable effect Effects 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 27
- 239000008101 lactose Substances 0.000 description 27
- 108010076119 Caseins Proteins 0.000 description 25
- 238000010438 heat treatment Methods 0.000 description 10
- 239000012528 membrane Substances 0.000 description 10
- 235000010755 mineral Nutrition 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 102000009027 Albumins Human genes 0.000 description 9
- 108010088751 Albumins Proteins 0.000 description 9
- 102000008192 Lactoglobulins Human genes 0.000 description 8
- 108010060630 Lactoglobulins Proteins 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 8
- 235000021241 α-lactalbumin Nutrition 0.000 description 8
- 238000010276 construction Methods 0.000 description 7
- 230000007062 hydrolysis Effects 0.000 description 7
- 238000006460 hydrolysis reaction Methods 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 6
- 229960005069 calcium Drugs 0.000 description 6
- 239000011575 calcium Substances 0.000 description 6
- 229910052791 calcium Inorganic materials 0.000 description 6
- 235000001465 calcium Nutrition 0.000 description 6
- 235000013351 cheese Nutrition 0.000 description 6
- 210000000697 sensory organ Anatomy 0.000 description 6
- 230000000050 nutritive effect Effects 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 4
- 241001465754 Metazoa Species 0.000 description 4
- 229940088598 enzyme Drugs 0.000 description 4
- 235000019197 fats Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 238000005374 membrane filtration Methods 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 239000006071 cream Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000020190 lactose-free milk Nutrition 0.000 description 3
- 235000020121 low-fat milk Nutrition 0.000 description 3
- 235000020124 milk-based beverage Nutrition 0.000 description 3
- 102100026189 Beta-galactosidase Human genes 0.000 description 2
- 241000283707 Capra Species 0.000 description 2
- 241000283073 Equus caballus Species 0.000 description 2
- 108010059881 Lactase Proteins 0.000 description 2
- 241001494479 Pecora Species 0.000 description 2
- 108010005774 beta-Galactosidase Proteins 0.000 description 2
- 235000020247 cow milk Nutrition 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000011026 diafiltration Methods 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 229940116108 lactase Drugs 0.000 description 2
- 208000001076 sarcopenia Diseases 0.000 description 2
- 238000009738 saturating Methods 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 241000282828 Camelus bactrianus Species 0.000 description 1
- 241000282836 Camelus dromedarius Species 0.000 description 1
- 241000124008 Mammalia Species 0.000 description 1
- 208000001145 Metabolic Syndrome Diseases 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 108090000783 Renin Proteins 0.000 description 1
- 102100028255 Renin Human genes 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 201000000690 abdominal obesity-metabolic syndrome Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000002264 animal mammary gland Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015155 buttermilk Nutrition 0.000 description 1
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 1
- 239000001354 calcium citrate Substances 0.000 description 1
- 229960004256 calcium citrate Drugs 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 235000020248 camel milk Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 108010067454 caseinomacropeptide Proteins 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000001223 reverse osmosis Methods 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013337 tricalcium citrate Nutrition 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1427—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P3/00—Drugs for disorders of the metabolism
- A61P3/02—Nutrients, e.g. vitamins, minerals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
- A23C21/06—Mixtures of whey with milk products or milk components
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/202—Treatment of milk with a membrane before or after fermentation of the milk, e.g. UF of diafiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/20—Treatment using membranes, including sterile filtration
- A23C2210/206—Membrane filtration of a permeate obtained by ultrafiltration, nanofiltration or microfiltration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1422—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of milk, e.g. for separating protein and lactose; Treatment of the UF permeate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
- A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Water Supply & Treatment (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Hematology (AREA)
- Pharmacology & Pharmacy (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Medicinal Chemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Obesity (AREA)
- Organic Chemistry (AREA)
- Diabetes (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Dairy Products (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Peptides Or Proteins (AREA)
- Fodder In General (AREA)
Abstract
The present invention relates to a kind of whey protein product for sportsman and other sports fans, and it has about 90:10 to about 50:50 lactalbumin:Casein ratio and the total protein content based on dry calculating at least 20%, and it is related to its preparation method.There is favourable amino acid to form and be particularly suitable for sportsman for the product.
Description
It is that on October 25th, 2010, priority date are on October 28th, 2009, entitled " breast the applying date that the application, which is,
The divisional application of the Chinese patent application 201080048733.2 of albumin product and preparation method thereof ".
Technical field
The present invention relates to milk-based products rich in lactalbumin (milk-based product) and preparation method thereof.
Background technology
It is excellent protein source to have shown that lactalbumin, the increase of nutrition, muscle mass especially in sportsman and
In terms of holding so.Therefore, in the market has many PURE WHEYs and beverage prepared therefrom.Usually as the whey egg
The raw material of white product, whey protein concentrate are used as powder, it by by cheese (cheese), quark (quark) or
Casein whey ultrafiltration and prepared by then drying the concentrate that is received by ultrafiltration.These products have taste evil
The problem of smelly, this be by proteolysis (being caused by leavening such as cheese starter and renin), residual fat oxidation and its
Caused by its taste shortcoming.Cause taste than the taste of general breast moreover, removing mineral matter in the preparation process of whey product
It is more flat.People have been attempt to eliminate it is relevant with taste the problem of, thus used various food additives, flavoring substance,
Seasoning and processing aid are rendered palatable to whey product.
For current whey protein product in addition to flavoursome problem, the nutritive value of also all whey albumen is unequal
Problem.For example, the battalion for the PROVON 190 (glycomacropeptide) being discharged into cheese manufacturing process by casein in whey
The nutritive value for supporting value ratio alpha lactalbumin and beta lactoglobulin is small.PROVON 190 constitutes the weight of the gross protein of cheese whey
Want part.
The high content lactose included in known whey product can also cause the problem of other.It is well known that lactose is alive
Cause Intolerance symptom in boundary in large quantities of adults.
Also commonly known, fault of construction can be caused in the product by carrying out heat treatment to the product based on lactalbumin.These
Product is described generally as sheet, coarse, caking or sand-like.
In view of problem above, it is known that the cost performance of whey protein product is unengaging.Therefore, the product is usual not
It can on a large scale obtain, but consumption is provided to as the specially offered product as obtained by health center in limited mechanism
Person.
Newborn base whey protein product is typically well known.Moreover, for newborn component to be separated into unitary part
Various membrane technologies and combinations thereof have a large amount of descriptions in the literature.For example, WO 94/13148 disclose it is micro- by the way that skimmed milk is carried out
Filter with ultrafiltration to prepare the method for unmodified whey protein concentrate.Casein is trapped in micro-filtration retention, and α-breast
The microfiltration membranes that albumin and beta lactoglobulin are comparatively easy about 0.1 micron through aperture.
WO 96/08155 discloses separates casein and lactalbumin using micro-filtration and ultrafiltration from degreasing dairy milk starting material.Example
Such as, the milk beverage that protein content of whey reduces can be prepared by this method.
WO 00/30461 discloses can use micro-filtration so that amino acid composition and people in the preparation of infant formula product
Breast is similar.
The A1 of WO 03/094623 are disclosed using several membrane technologies, i.e. ultrafiltration, nanofiltration and counter-infiltration to prepare without lactose
Milk beverage.
It is desirable to can provide a kind of not having the shortcomings that known product but have pleasant flavor and favourable trophic component
Whey protein product.
The content of the invention
Invention summary
We have unexpectedly discovered that the problem of relevant with known whey product, can be by passing through membrane technology system
Casein is added to avoid in standby and rich in alpha lactalbumin and beta lactoglobulin newborn base whey fraction.Go out people's will
Material, even a small amount of casein is also enough the organoleptic attribute for improving product, such as keep taste soft tasty.It is unexpected
, the Structure and stability of whey protein product of the invention is also good, without any sand-like thing, thin slice, deposit
Or gel-forming etc..Moreover, the nutritive value of product is also improved.
In embodiments of the invention, can prepare outward appearance and taste as breast but be more beneficial for sportsman and
The lactalbumin drink of the composition of other sports fans.
Brief description of the drawings
The embodiment that Fig. 1 illustrates the method for the invention for preparing whey protein product.
Embodiment
Detailed description of the invention
It is an object of the invention to provide a kind of whey protein product, and it has about 90:10 to about 50:50 lactalbumin:
Casein ratio and the total protein content based on dry calculating at least 20%.In embodiments of the invention, whey
Albumen:Casein ratio is about 80:20 to about 60:40.In the particular of the present invention, the ratio is about 80:20.
In the other embodiment of the present invention, the total protein content of product based on dry be calculated as 30% to
60%.In the particular of the present invention, total protein content is calculated as 40% to 60% based on dry.
The whey protein product of the present invention has good organoleptic attribute, specifically, it by conventional cheese,
Peculiar smell caused by PROVON 190 present in curdled milk and casein whey and irritating metabolin.In addition, the breast of the present invention
Albumin product also has favourable nutritive peculiarity and the advantageous effect to health.Moreover, the whey protein product of the present invention
What stability had been also, without observe in flakes, sedimentation, gelling or other phenomenons for causing undesirable structural change.
In the context of the present invention, whey protein product represents to produce containing the newborn base protein of lactalbumin and casein
Product.Whey protein product can by one or more by various membrane technologies or its combination by dairy milk starting material obtain different component come
Prepare.Whey protein product can also include milk-derived mineral matter.Dairy milk starting material can be breast itself either concentrate or by
According to expected mode by pretreatment.Dairy milk starting material can be supplemented with usually used composition in milk product is prepared, such as fat, egg
White matter or sugar moieties etc..Therefore, dairy milk starting material may, for example, be rich milk, cream (cream), low fat milk or skimmed milk, ultrafiltration
Breast, filter breast, micro-filtration breast, the breast without lactose or Low lactose milk, the breast through Protease Treatment, newborn, the organic breast reconstructed by milk powder
Or these newborn combinations or these any newborn dilutions.Breast can derive from ox, sheep, goat, camel, horse or produce suitable
In newborn any other animal of nutrition.Breast is preferably low fat or skimmed milk.In a more preferred embodiment of the present invention, breast
Albumin product is prepared by skimmed milk.
The whey protein product of the present invention can be used as liquid such as beverage, concentrate or powder to provide.The present invention's
In particular, whey protein product is beverage.Beverages based weight calculates, and the typical gross protein that beverage has contains
Measure as 2.5% to 8% weight, preferably 3.5% to 6%.Casein account for the 5% to 50% of total protein content, preferably 15% to
25%, and the lactalbumin rich in alpha lactalbumin and beta lactoglobulin accounts for 50% to 95%, preferably 75% to 85%.
The whey protein product of the present invention is characterized in it without sugar, sweetener or flavor enhancement, but is not limited to the implementation
Scheme.In the particular of the present invention, when whey protein product is i.e. workable beverage, then do not include in beverage
Sugar, sweetener or flavor enhancement.
The same with the mineral matter of cow's milk composition, it is highly physiological that the mineral matter of whey protein product of the invention, which forms,.
For example, the lactalbumin drink of the present invention can generally contain 0.5% to 1.5%, preferably 0.6% to 0.8% mineral matter.But
It is that the calcium content of whey protein product of the invention is less than common newborn calcium content.Therefore, whey protein product can be provided
There are the calcium of complementarity and other newborn mineral matters, such as the nanofiltration penetrant received by following methods of the invention.Therefore, mend
The calcium of filling property can be used as any calcium source such as milk calcium, calcium gluconate, calcium citrate, calcium lactate etc. or its mixture to provide.
The lactalbumin of the present invention can also include fat.The fat content of product is typically about 0% to 3.5%.
In embodiments of the invention, whey protein product is Low lactose milk or lactose-free prod.Can be by for making
Low lactose milk or lactose-free prod are obtained for the membrane technology of the product.Moreover, the lactose of any residual can in whey protein product
To be hydrolyzed by enzyme.In the context of the present invention, " Low lactose milk " represents that lactose content is less than in whey protein product
1%." lactose-free " lactose content for representing whey protein product is 0.5g/ parts (for example, for fluid milk 0.5g/244g, lactose
0.21%) content is up to, but be no more than 0.5%.According to the invention, it is further possible to prepare containing a small amount of carbohydrate and tool
There is the lactalbumin drink of unblemished organoleptic attribute.
The whey protein product of the present invention may be used as raw material to prepare the new of the yogurt product of all kinds and/or acidifying
Fresh product, usually Yoghourt, acidified milk, viili and fermenting butter, sour cream, quark, buttermilk, Kefir grains (kefir), breast are made
Bullet beverage (dairy shot drinks) and other yogurt products.We have surprisingly found that the whey egg by the present invention
The organoleptic attribute of yogurt product prepared by white product is similar to the organoleptic attribute of conventional acid milk product.
The product of the present invention can be selected from, but not limited to, food product, animal feed, nutrition product, food supplement, food
Thing composition, health food and drug products.In embodiments of the invention, product is food or feed product.In the present invention
Another embodiment in, product is functional food, i.e., promotes health and/or prevention with any and/or mitigate disease
The food of property.Food product, foodstuff and/or drug products and the respective form of animal feed are not particularly limited.
As noted previously, as it has favourable trophic component, so the whey protein product of the present invention is in itself or conduct
A part for regular diet is suitable for sportsman and other sports fans.The invention provides enter for supporting and improving health
The composition for including lactalbumin of food.The product can also be used to especially being jointly used for mitigating and/or preventing adult sugar
Urine disease, Metabolic syndrome are sought peace Sarcopenia (sarcopenia).
It is a further object to provide whey protein product as food product, animal feed, nutrition product, food
Savor the purposes of replenishers, food ingredients, health food and drug products.In embodiments of the invention, product is as function
Food and/or nutrition product are provided.In another embodiment, product is provided as medicine.
It is prepared by part that whey protein product is obtained by one or more by membrane technology.Two or more technologies can
To be combined by rights, including micro-filtration, ultrafiltration, nanofiltration and counter-infiltration.Therefore, it is a further object to provide system
The method of standby whey protein product, this method include：
- newborn based raw material is carried out micro-filtration, to be separated as the preferable whey of micro-filtration penetrant and retain as micro-filtration
The casein concentrate of thing,
- at least a portion micro-filtration penetrant is carried out ultrafiltration, to provide ultrafiltration penetrant and the breast as ultrafiltration retention
Albumin concentrate,
- by the material of ultrafiltration retention and casein containing protein and if desired also by other into assignment system lactalbumin
Product, to provide about 90:10 to about 50:50 lactalbumin:Casein ratio and it is calculated as at least 20% based on dry
Total protein content.
Newborn based raw material is preferably skimmed milk.
In embodiments of the invention, the material of casein containing protein is the micro-filtration retention obtained in the method for the present invention.
In another embodiment, the material of casein containing protein is breast.Term " breast " as used herein represents the breast from mammal
The arbitrary normal secretion that gland obtains, such as cow's milk, goat dairy, bactrian camel milk, horse breast or sheep breast, or produce and be suitable to nutrition
Newborn any other animal mammary gland obtain arbitrary normal secretion.Breast can be supplemented with milk product is prepared generally
The composition used, such as fat, protein or sugar moieties etc..Therefore, breast include such as rich milk, low fat milk or skimmed milk,
Cream, ultrafiltration newborn (UF retentions), filter breast, micro-filtration newborn (MF penetrants), by milk powder reconstruct newborn, organic breast or it is any these
The combination of breast or dilution.
In an embodiment, breast is skimmed milk.In another embodiment, breast is Low lactose milk or lactose-free milk.
After whey protein product is prepared, it can take the circumstances into consideration to be heat-treated in a manner known per se.
In embodiments of the invention, at least a portion can be made to include most of mineral matters and sugared (including lactose) to exist
Interior ultrafiltration penetrant further carries out nanofiltration (NF) so that mineral matter is separated into NF penetrants and sugar is separated into NF retentions.
In another embodiment, at least a portion NF penetrants can also be made further to carry out counter-infiltration (RO) so that mineral matter is dense
Shorten RO retentions into.These parts obtained by described further membrane filtration can be utilized to prepare the lactalbumin of the present invention
Product.In embodiments of the invention, micro-filtration retention, ultrafiltration retention and nanofiltration penetrant are used for the breast for preparing the present invention
Albumin product.In the another embodiment of the present invention, micro-filtration retention, ultrafiltration retention and counter-infiltration retention are used for
Prepare the whey protein product of the present invention.
In the another embodiment of the present invention, filter rush is carried out by using water or the appropriate fraction obtained by membrane filtration
Micro-filtration (MF), ultrafiltration (UF) and/or nanofiltration (NF) are entered.When filter and micro-filtration are combined, by the progress ultrafiltration of MF penetrants is obtained
The UF penetrants obtained are suitable as water-dialyzing (diawater).When UF penetrants further carry out nanofiltration, NF penetrants are adapted to
As the water-dialyzing in ultrafiltration.When NF penetrants also further carry out counter-infiltration (RO), RO penetrants are suitable as in nanofiltration
Water-dialyzing.The diafiltration step described in one or more can be used in the method for the invention.
The inventive process provides with satisfactory organoleptic property such as taste and mouthfeel while the breast with good stability
Albumin product.PROVON 190 and the metabolism that can prevent to make whey protein product that there is peculiar smell beastly by this method
The release of thing.Therefore, it can reduce, eliminate or cover the peculiar smell of whey protein product by implementing the method for the present invention.
Previous studies show that the nutritional quality of lactalbumin is distinguishing.More particularly, it has been found that alpha-whey
Albumen has more preferable nutritive value than beta lactoglobulin.According to the understanding, breast of the invention can be adjusted by rights
The composition of albumin product is to adapt to various uses.In the present invention, by being heat-treated to dairy milk starting material or passing through selective membrane
To realize the adjustment of lactalbumin composition.The method of the present invention has used the techniques known in themselves in the heat treatment of milk product.
The example for the heat treatment that can be used in the method for the invention has pasteurization, high temperature pasteurization or less than Pasteur
The sufficiently long time is heated at a temperature of sterilization temperature.Specifically, UHT processing is there may be mentioned (such as by breast in 138
DEG C processing 2 to 4 seconds), ESL processing (such as by breast in 130 DEG C of processing 1 to 2 second), pasteurization is (such as by breast at 72 DEG C
Reason 15 seconds) or high temperature pasteurization (95 DEG C, 5 minutes).Heat treatment can be directly (steam contact breast, breast contact steam)
It is or indirect (tubing heat exchanger, heat-exchangers of the plate type, scraping plate type heat exchanger).
In embodiments of the invention, temperature range of the breast at 65 DEG C to 95 DEG C is subjected to heat treatment 15 before micro-filtration
Second to 10 minutes to be optionally sequestered whey protein fraction.Heat treatment as a result, beta lactoglobulin occur denaturation and and junket
Protein binding, and alpha lactalbumin passes through film.So, the alpha lactalbumin content in micro-filtration penetrant can be increased.
In embodiments of the invention, the lactose in the whey protein product of the invention in dairy milk starting material is hydrolyzed to list
Sugar, as known in the art.This can use the lactase being commercially available, enter in a manner known per se
OK.In embodiments of the invention, lactose hydrolysis are carrying out realizing after membrane filtration to the whey protein product of preparation.At this
In the another embodiment of invention, lactose hydrolysis step and microfiltration step mutually start simultaneously at.In another reality of the present invention
Apply in scheme, the lactose hydrolysis of dairy milk starting material start before membrane filtration step.
Lactose hydrolysis can continue, as long as lactase is for example inactivated by the heat treatment carried out to whey protein product, institute
State the later phases that whey protein product is each several part (UF retentions and MF retentions) received in the method for the invention
Prepare.
Following examples are provided so that the present invention is explained further rather than limits the invention to this.
Embodiment 1
Skimmed milk (1000L) is subjected to micro-filtration by the polymeric filters (Synder FR) that aperture is 800kDa.Use 95
Concentration factor, including diafiltration step.Concentration factor is calculated by equation 1.The amount of the micro-filtration retention formed is 190L,
Its dry matter content having is 20.0%.
Polymeric ultrafiltration (UF) film (Koch by the penetrant formed in micro-filtration (1890L) by aperture for 10kDa
HFK-131) further filtering.The penetrant obtained by ultrafiltration is further subjected to nanofiltration (NF), produces NF retentions and infiltration
Thing (130L).
It is used as water-dialyzing by filter, using above 130L NF penetrants and carries out ultrafiltration.Total concentration factor of ultrafiltration is 24
(equation 1).In ultrafiltration, 100L ultrafiltration retention and 1920L ultrafiltration penetrants are formed, wherein 1080L is used for the saturating of micro-filtration
Filter.Remaining ultrafiltration penetrant (840L) is subjected to nanofiltration by the filter membrane (Desal 5-DK) that cutoff is 200Da.Nanofiltration
Concentration factor is 4.25 (equations 1), is consequently formed 197L nanofiltrations retention and 644L nanofiltration penetrants, 130L the latter is as above
It is used as water-dialyzing in the filter of the ultrafiltration of described micro-filtration penetrant.
The remaining nanofiltration penetrant for not being used as water-dialyzing in the filter of the ultrafiltration of micro-filtration penetrant is used for other mesh
, or concentrated by reverse osmosis membrane (Koch HR), by using concentration factor 10 (equation 1).The nanofiltration formed
The amount of the counter-infiltration penetrant of penetrant is 500L, and wherein 44L is used as water-dialyzing in the filter of nanofiltration.The nanofiltration formed is oozed
The amount of the counter-infiltration retention of saturating thing is 55L.
Embodiment 2
Temperature range at 65 DEG C to 95 DEG C in heat treatment apparatus carries out heat treatment 15 seconds to 10 to skimmed milk (1000L)
Minute to be optionally sequestered whey protein fraction.Infiltration of the lactalbumin in micro-filtration of the Effects of Heat Treatment of skimmed milk, from
And micro-filtration penetrant is rich in the relatively low alpha lactalbumin of thermolability, its denaturation degrees is 0 to 26%, and beta lactoglobulin is with 1
Degree to 90% is denatured.After being heat-treated to skimmed milk, by the filter operation of breast progress as described in example 1 above.
As an example, the alpha lactalbumin ratio in micro-filtration penetrant in the total amount of alpha lactalbumin and beta lactoglobulin
(% weight) is that 38% (being heat-treated 30 seconds in 75 DEG C) (is heat-treated 30 seconds) to 45% in 90 DEG C.
Embodiment 3
The whey protein product of the present invention has been prepared by the micro-filtration retention and ultrafiltration retention of embodiment 1 as shown in table 1.
The lactalbumin of product:Casein ratio is 80:20, protein content is calculated as 58% based on dry.Product is Low lactose milk
Milk beverage, wherein lactose after preparation by enzyme hydrolysis.
Trained panel of expert have rated product on sense organ.Organoleptic attribute is " very good ".Shadow is not observed
Ring the taste shortcoming or fault of construction of mouthfeel.
Table 1
| MF retentions | UF retentions | Product 80:20 Low lactose milks | |
| Partly (%) | 9 | 91 | 100 |
| Protein (%) | 15.3 | 5.8 | 6.6 |
| Lactalbumin (%) | 0.05 | 5.8 | 5.3 |
| Casein (%) | 15.2 | 0 | 1.4 |
| Lactose (%) | 4.2 | 3.9 | <1 |
| Ash content (%) | 3.6 | 0.5 | 0.8 |
Embodiment 4
This hair has been prepared by the micro-filtration retention of embodiment 1, ultrafiltration retention and nanofiltration retention and water as shown in table 2
Bright whey protein product.The lactalbumin of product:Casein ratio is 80:20, protein content is calculated as based on dry
43%.
Trained panel of expert have rated product on sense organ.Organoleptic attribute is " very good ".Shadow is not observed
Ring the taste shortcoming or fault of construction of mouthfeel.
Table 2
Embodiment 5
Prepared as shown in table 3 by the micro-filtration retention of embodiment 1, ultrafiltration retention, nanofiltration retention and nanofiltration penetrant
The whey protein product of the present invention.The lactalbumin of product:Casein ratio is 60:40, protein content is based on dry
It is calculated as 38%.
Trained panel of expert have rated product on sense organ.Organoleptic attribute is " very good ".Shadow is not observed
Ring the taste shortcoming or fault of construction of mouthfeel.
Table 3
| MF retentions | UF retentions | NF retentions | NF penetrants | Product 60:40 | |
| Partly (%) | 8.7 | 34 | 17 | 40 | 100 |
| Protein (%) | 15.3 | 5.8 | 0 | 0 | 3.3 |
| Lactalbumin (%) | 0.05 | 5.8 | 0 | 0 | 2.0 |
| Casein (%) | 15.2 | 0 | 0 | 0 | 1.3 |
| Lactose (%) | 4.2 | 3.9 | 17.5 | 0.08 | 4.7 |
| Ash content (%) | 3.6 | 0.5 | 1.1 | 0.2 | 0.8 |
Embodiment 6
As shown in table 4 by the micro-filtration retention of embodiment 1, ultrafiltration retention, nanofiltration retention and newborn mineral matter powder and
Water has prepared the whey protein product of the present invention.Lactalbumin:Casein ratio is 50:50, protein content is based on dry
It is calculated as 48%.Product is lactose-free milk beverage, and wherein lactose is extremely less than 0.1% level after preparation by enzyme hydrolysis.
Trained panel of expert have rated product on sense organ.Organoleptic attribute is " very good ".Shadow is not observed
Ring the taste shortcoming or fault of construction of mouthfeel.
Table 4
Embodiment 7
As shown in table 5 by the micro-filtration retention of embodiment 1, ultrafiltration retention, nanofiltration retention and counter-infiltration retention with
And water has prepared the whey protein product of the present invention.The lactalbumin of product:Casein ratio is 70:30, its protein content
51% is calculated as based on dry.Product is lactose-free milk beverage, and wherein lactose is extremely less than 0.1% after preparation by enzyme hydrolysis
Level.
Trained panel of expert have rated product on sense organ.Organoleptic attribute is " very good ".Shadow is not observed
Ring the taste shortcoming or fault of construction of mouthfeel.
Table 5
Embodiment 8
The whey protein product of the present invention has been prepared by the ultrafiltration retention of breast and embodiment 1 as shown in table 6.The breast of product
Albumin:Casein ratio is 70:30, protein content is calculated as 48% based on dry.
Trained panel of expert have rated product on sense organ.Organoleptic attribute is " very good ".Shadow is not observed
Ring the taste shortcoming or fault of construction of mouthfeel.
Table 6
| Breast | UF retentions | Product 70:30 | |
| Partly (%) | 50 | 50 | |
| Protein (%) | 3.4 | 5.8 | 4.6 |
| Lactalbumin (%) | 0.6 | 5.8 | 3.2 |
| Casein (%) | 2.8 | 0 | 1.4 |
| Lactose (%) | 4.7 | 3.9 | 4.3 |
| Ash content (%) | 0.8 | 0.5 | 0.6 |
Claims (21)
1. for the whey protein product of sportsman and other sports fans, wherein the product is beverage, it has about 90:
10 to about 50:50th, preferably from about 80:20 to about 60:40th, more preferably from about 80:20 lactalbumin:Casein ratio, based on dry
The total protein content of matter calculating at least 20%, preferably 30% to 60%, more preferably 40% to 60% and the weight based on product
It is calculated as the protein content of 2.5 to 8% weight.
2. the whey protein product of claim 1, wherein the product also includes the newborn mineral matter of complementarity.
3. the whey protein product of claim 1, wherein the content of mineral substances of the product is 0.5% to 1.5%.
4. preparing the method for the whey protein product for sportsman and other sports fans, this method includes：
- newborn based raw material is carried out micro-filtration, to be separated as the preferable whey of micro-filtration penetrant and be used as micro-filtration retention
Casein concentrate,
- at least a portion micro-filtration penetrant is carried out ultrafiltration, to provide ultrafiltration penetrant and the whey egg as ultrafiltration retention
White concentrate,
- by the material of ultrafiltration retention and casein containing protein and if desired also by other into the production of assignment system lactalbumin
Product, to provide about 90:10 to about 50:50th, preferably from about 80:20 to about 60:40th, more preferably from about 80:20 lactalbumin:Junket egg
White ratio and at least 20%, preferably 30% to 60%, more preferably 40% to 60% gross protein is calculated as based on dry contains
Amount, wherein the product is the beverage with the protein content that 2.5 to 8% weight are calculated as based on product weight.
5. the material of the method for claim 4, wherein casein containing protein is micro-filtration retention.
6. the material of the method for claim 4, wherein casein containing protein is breast.
7. the method for claim 4, wherein newborn based raw material is skimmed milk.
8. the method for claim 4, wherein ultrafiltration penetrant is carried out into nanofiltration to provide nanofiltration retention and penetrant.
9. the method for claim 8, wherein nanofiltration penetrant is carried out into counter-infiltration to provide counter-infiltration retention and penetrant.
10. the method for claim 4, wherein filter and micro-filtration, ultrafiltration and nanofiltration are combined.
11. the method for claim 10, wherein micro-filtration retention, ultrafiltration retention and nanofiltration penetrant are used to prepare whey egg
White product.
12. the method for claim 8, wherein micro-filtration retention, ultrafiltration retention and counter-infiltration retention are used to prepare whey
Protein product.
13. the method for claim 4, wherein being heat-treated temperature range of the dairy milk starting material at 65 DEG C to 95 DEG C before micro-filtration
15 seconds to 10 minutes.
14. the release of the PROVON 190 in the method for claim 4, wherein whey protein product is prevented from.
15. the generation of the metabolin beastly in the method for claim 4, wherein whey protein product is prevented from.
16. the peculiar smell of the method for claim 4, wherein whey protein product is reduced, eliminates or covered.
17. the content of mineral substances of the method for claim 4, wherein product is 0.5% to 1.5%.
18. the right as food product, nutrition product, food supplement, food ingredients, health food and drug products form
It is required that whey protein product any one of 1 to 3 or prepared by the method by any one of claim 4 to 17.
19. lactalbumin any one of claims 1 to 3 or prepared by the method by any one of claim 4 to 17 produces
Purposes of the product as food product, nutrition product, food supplement, food ingredients, health food and drug products.
20. the purposes of claim 19, wherein whey protein product are used as functional food and/or nutrition product or medicine production
Product.
21. lactalbumin any one of claims 1 to 3 or prepared by the method by any one of claim 4 to 17 produces
Product are preparing fresh products such as Yoghourt, acidified milk, viili, fermenting butter, sour cream, quark, the junket of yogurt product or acidifying
Purposes in breast, Kefir grains and newborn system bullet beverage.
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| FI20096114A FI122675B (en) | 2009-10-28 | 2009-10-28 | Whey protein product and a method for its preparation |
| FI20096114 | 2009-10-28 | ||
| US12/607,367 US20110097442A1 (en) | 2009-10-28 | 2009-10-28 | Whey protein product and a method for its preparation |
| US12/607,367 | 2009-10-28 | ||
| CN2010800487332A CN102595915A (en) | 2009-10-28 | 2010-10-25 | Whey protein product and a method for its preparation |
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| RU2823350C1 (en) * | 2023-12-29 | 2024-07-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing beverage based on whey protein isolate |
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| RU2823350C1 (en) * | 2023-12-29 | 2024-07-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method of producing beverage based on whey protein isolate |
Also Published As
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| WO2011051557A1 (en) | 2011-05-05 |
| DK2493325T3 (en) | 2021-02-15 |
| PL2493325T3 (en) | 2021-06-28 |
| IL219403A (en) | 2017-06-29 |
| IL219403A0 (en) | 2012-06-28 |
| CN102595915A (en) | 2012-07-18 |
| RU2012121886A (en) | 2013-12-10 |
| BR112012009744A2 (en) | 2015-09-01 |
| EP2493325B1 (en) | 2020-12-02 |
| BR112012009744B1 (en) | 2018-04-03 |
| EP2493325A1 (en) | 2012-09-05 |
| JP6509058B2 (en) | 2019-05-08 |
| AU2010311316B2 (en) | 2015-03-12 |
| JP2013509171A (en) | 2013-03-14 |
| CA2778360A1 (en) | 2011-05-05 |
| AU2010311316A1 (en) | 2012-05-31 |
| LT2493325T (en) | 2021-04-26 |
| MX2012004738A (en) | 2012-05-23 |
| JP2015221041A (en) | 2015-12-10 |
| ES2852749T3 (en) | 2021-09-14 |
| KR20120098753A (en) | 2012-09-05 |
| AR078779A1 (en) | 2011-11-30 |
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